Guinness Beef Stew Pot Pies

Controversial statement: There's only one good thing about St. Patrick's Day in the United States. And that one good thing is an excuse to make Guinness Beef Stew! Of course you don't "need" the excuse, but it helps.

For this recipe, I took my tried and true Guinness stew recipe and gave it the pot pie treatment.

A few notes about this recipe: The first time I made it I really wanted to sear the beef first. This is a wasted step - the long roast in the oven while the sauce reduces is a much better way to give the stew an intense beefy flavor. Saving half of the beer to add into the final stew right at the end of cooking doubles down on the unique Guinness flavor - so try to resist drinking it while you're waiting for the timer to beep. 

An Irish soda biscuit tops these self-contained little gems, which consist of tender beef and a rich, velvety sauce that's packed with flavor. This stew takes time. But the effort is well-rewarded with individual, ready to heat and eat pot-pies that will save you when you come stumbling home from the bar after your sixth green beer this St Patrick's Day. 

Drunk you is welcome!